How to Make Bone Marrow Pâté: A Step-by-Step Guide398

Bone marrow pâté is a luxurious and flavorful spread that is easy to make at home. It is a great way to use up leftover bone marrow from roasted bones. The rich, earthy flavor of the marrow is complemented by the aromatics of shallots, garlic, and herbs. This pâté is perfect for spreading on crostini, crackers, or bread.

Ingredients* 2 pounds beef bone marrow (from 4-6 bones)
* 1/2 cup finely chopped shallots
* 2 cloves garlic, minced
* 1 tablespoon finely chopped fresh thyme
* 1 tablespoon finely chopped fresh rosemary
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper
* 1/4 cup dry white wine (optional)
* 1/4 cup heavy cream (optional)

Instructions1. Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. Place the bone marrow on the prepared baking sheet. Roast for 20-25 minutes, or until the marrow is tender and golden brown.
3. Remove the bone marrow from the oven and let cool slightly. Using a spoon, scoop the marrow out of the bones into a food processor.
4. Add the shallots, garlic, thyme, rosemary, salt, and pepper to the food processor. Pulse until finely chopped.
5. With the food processor running, slowly add the white wine and heavy cream, if desired. Process until smooth.
6. Taste the pâté and adjust the seasonings, if necessary.
7. Transfer the pâté to a serving bowl or container. Cover and refrigerate for at least 2 hours before serving.

Tips* For a richer flavor, use marrow from grass-fed beef.
* If you don't have a food processor, you can chop the ingredients finely by hand.
* This pâté can be made ahead of time and will keep in the refrigerator for up to 3 days.
* Serve the pâté with crackers, crostini, or bread.

Variations* Add 1/4 cup of finely chopped sun-dried tomatoes to the food processor for a sun-dried tomato pâté.
* Stir in 1/4 cup of grated Parmesan cheese to the pâté for a cheesy flavor.
* Add 1 tablespoon of Dijon mustard to the pâté for a tangy twist.

2024-12-20

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